Mayonnaise Dressing Recipe

One-half teaspoonful of mustard, one-half teaspoonful of sugar, one

teaspoonful of salt and a dash of cayenne pepper; then add two raw egg

yolks, beat well and stir in a teaspoonful of strong vinegar; add very

carefully, drop by drop, a scant three-quarters of a cup of best olive

oil, and as it thickens half a teaspoonful of vinegar. This recipe never

fails, if the directions are carefully followed. The eggs and oil should

be kept in the refrigerator and be ice cold. Lemon juice may be used,

instead of vinegar, if preferred.

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